Caribbean Jerk Shrimp

Being West Indian, from the United States Virgin Islands, Caribbean foods are one of my favorites to indulge in. This dish is delectable and very easy to prepare, even for the most inexperienced cook! = ) Enjoy! 

Ingredients:
Serves 4

1 lb of thawed shrimp
Lawry's Caribbean Jerk with Papaya Juice Marinade
Goya's Mojo Crillo Marinade
Olive Oil
Dash of Salt
Sprinkle of Paprika
Black Pepper
Cayenne Pepper
Crushed Red Pepper
Salsa (of your choice)
Minced Garlic
Spinach

Directions:
SHRIMP

1. Using 1 lb of fresh thawed shrimp, peel and devein shrimp, including tail. Place clean, rinsed shrimp (with cool water) in a large bowl.

2. Add a dash of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon of crushed red pepper, and sprinkle of paprika for color, to the shrimp bowl. Mix thoroughly.

3. Add 1/2 cup of Goya's Mojo Crillo marinade to shrimp being sure that all shrimp are submerged in the marinade. Cover with Saran Wrap and place in refrigerator for at least 30 minutes (preferably 1 hour).

4. Remove from refrigerator, place stove top on MEDIUM heat. Using a non-stick pan, add a cap full of olive oil to the pan. Once heated, add shrimp to pan, using a fork, being sure not to add excess marinade to the pan.

5. Cook just until hot and slightly brown (approximately 3 minutes on each side)

6. Add 1/2 cup Lawry's Caribbean Jerk sauce to the pan , tossing shrimp. Allow sauce to thicken before removing from the stove.

SPINACH

1. Using a non-stick skillet, place a cap full of olive oil and a teaspoonful of minced garlic in skillet over MEDIUM heat.

2. Place bag of spinach in skillet, cooking in small portions, allowing room for spinach to cook.

3. Mix spinach in skillet being sure to coat the leaves with olive oil and garlic.

4. Cook to desired texture.

Place spinach on plate, along with shrimp and top with a salsa of your choice! Bon Apetit!